Macaron Shells

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Macaron shells



300g Caster sugar

100g Water

(1) 110g Egg whites


300g Almond powder

300g Icing sugar

(2) 110g Egg whites



Blend the almond powder and icing sugar in a blender for 10-15 seconds until smooth.

Mix the almond and icing sugar powder with the egg whites (2) to a paste. Cover with cling film and set aside.

Mix the caster sugar with the water in a small pan and place on the stove.

Place the egg whites on an electric mixer and beat on a low speed until they start to foam.

Meanwhile bring the water and sugar to 121c, take off the stove and trickle the syrup into the whisking egg whites.

Once all the syrup is in, turn up the speed and whisk on high until the meringue is cool (if you wish to add colouring, add powder colour at this stage slowly until you have the colour you need, but remember it will become a little lighter when mixed with the almond paste).

When the meringue is cool, fold the meringue into the almond paste and continue to mix gently until the mixture loosens slightly.

Using a medium round piping nozzle, pipe small rounds of mix onto a lined baking tray (about the size of a £2 coin) and leave to spread out somewhere cool and dry until the macarons form a skin that is dry to the touch.

Once the outer layer is dry, cook at 140c for 10-12 minutes depending on the size and leave to cool before removing from the tray


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